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In this all new recipe, Comtesse du Barry has spiced up the particularly delicious combination of duck meat and fig by seasoning it with Sechuan pepper. This light tasty terrine will whisk you away to a completely new subtle sweet and sour taste experience to be shared with friends or family.This terrine can be enjoyed with a heart of lettuce salad tossed in olive oil and balsamic vinegar sprinkled with pine nuts along with thin slices of purple fig.